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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

11 Ways to Make Lasagna

Easy Sweet Pepper Lasagna

This baked pasta dish is the quintessential way to serve a crowd. Here are 11 versions to try. (And yes, lasagna cupcakes are involved.)

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Expert Guide

6 Secrets for Taking Better Photos from Instagram Stars

Daniel Boulud and F&W editor in chief Dana Cowin.

To celebrate the launch of F&W editor in chief Dana Cowin's new book, Mastering My Mistakes in the Kitchen, we spent a lovely afternoon with some of Instagram's hottest food photographers. Here, tips from each of them on taking great photos.

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Expert Guide

11 Ways to Make Fried Chicken

Tea-Brined and Double-Fried Hot Chicken

With restaurateurs still opening places devoted to the crispy bird, one thing is clear: Fried chicken, we just can’t quit you. Here are 11 ways to make it (the bone-in stuff; no cutlets here) at home.

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Expert Guide

10 Ways to Use Mustard

Curried Maple-Mustard Chicken Breasts

Just because hot dog season is nearly at an end doesn’t mean the mustard needs to languish in your fridge. Here are 10 ways to use it this fall.

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Expert Guide

5 Best Things to Eat in Catalunya

Sardines from Restaurant Compartir

A recent trip to the Catalan countryside surrounding Barcelona made it clear to me once again that some of Spain’s greatest food destinations aren’t within city limits.

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Expert Guide

8 Strangest Secrets to Being Parisian

How to Be Parisian Wherever You Are

In How to Be Parisian Wherever You Are, by chic Parsiennes Caroline de Maigret, Anne Berest, Audrey Diwan and Sophie Mas, you get the feeling these women are simply fed up with being asked for their advice and decided to write it all down.

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Expert Guide

6 Ways to Use Delicata Squash

Delicata Squash with Quinoa Salad

Delicata squash, an heirloom variety that’s become super popular over the past decade, has a lot of perks: Not only is it easy to chop but the thin skin is edible and the vegetable is small enough to serve one person.

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Expert Guide

4 New Ways to Eat Fresh Peanuts

Peanuts don’t emerge from the earth salted and roasted. Fresh peanuts exist, though you won’t see them on many grocery shelves. They are incredibly versatile and the best time to eat them is right now—it’s peanut season.

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Expert Guide

7 Ways to Upgrade Scrambled Eggs

How to make your scrambled eggs even better.

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Expert Guide

10 Ways to Use Mustard Greens

Sautéed Spring Greens with Bacon and Mustard Seeds

People say collard greens are the next kale, but why not mustard greens?

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